Did iI technically make cider or cyser? - Home Brew Forums

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Old 09-18-2011, 10:58 PM   #1
Jul 2011
Livonia, MI
Posts: 325
Liked 29 Times on 25 Posts

I recently put a batch of cider in my Mr. Beer, and someone else I was talking with in another thread called my beverage a cyser. Seeing as the must is 2 gal cider and 2 pounds honey, is this a cider or cyser, or is there no real distinction?

Additionally, with that and an OG of 1.112 at 76 degrees, I figure this should rough out at around 10% abv. What do you think?

Primary: 1. Raspberry StumbLemonade
Bottled: 1. Blackberry JAOM, 2.Cider Mill Cyser
Kegged: 1. Simple Pilsner, 2. Summer Wheat

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Old 09-19-2011, 12:04 AM   #2
Sep 2011
Salt Lake City, Utah
Posts: 12
Liked 1 Times on 1 Posts

Actually by "definition" it is a cyser, however, a "real mead" requires more honey to gallon ratio so I would just say it is a honey cider instead of a cyser. Either that or a honey apple wine.
Heathen Hammer Brewery

Gothi of the Gorecrow Kindred

(Athair Fiach Dubh is pronounced Ah-her Fee-uck Doov)

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Old 09-20-2011, 02:03 AM   #3
gratus fermentatio
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Jun 2008
Posts: 12,057
Liked 2525 Times on 1395 Posts

I think your must has to have a minimum of 51% of it sugars from honey in order to technically be called "cyser." That being said, it doesn't really matter, you can call it cyser, cider or Fred if you want to, most people wouldn't know what you meant if you said the word "cyser." You should really get the intrigue going by making a melomel, or even that super exotic sounding concoction (light sarcasm) metheglyn! <LOL>
Regards, GF.

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